My delivery from Hill Street Grocers arrived with all these amazing vegetables and so I have just made a big pot of my favourite soup!
This recipe is an old family favourite - I have just added a few of my touches to it. Mmmm ... beautiful served on a cool autumn day, with crusty bread and lots of butter whilst wearing your Ugg boots!
Minestrone Soup
- 1 pkt McKenzie's Italian Style Soup Mix (soaked overnight)
- 2 onions
- 2 - 3 cloves garlic
- 4 - 5 rashers of bacon - diced
- 3 - 4 sticks of celery - sliced
- 2 - 3 carrots - diced
- 1 swede - diced
- 4 potatoes - diced
- Half butternut pumpkin - diced
- Brussel sprouts
- 2 x 400g tins of tomatoes
- 80 g dried pasta
- Chicken stock - 4 cups +
- Pepper & Salt
- Italian parsley
Method
- Soak Italian Style Soup mix in a large pot of water overnight. Drain and rinse
- Heat oil and butter in a large, heavy-based saucepan over high heat. Add onion, garlic, and bacon and cook, stirring occasionally
- Add other vegetables and sweat slowly on a low heat, with lid ajar for 15 - 20 minutes
- Add tomatoes and simmer for another 15 minutes
- Now add the Soup Mix, pasta and stock until all vegetables are covered and cook on low for about 20 - 30 minutes.
- Check seasoning and serve with Italian parsley and some toasty bread with butter.
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